Description
A creamy and plant-based pasta dish featuring sun-dried tomatoes and roasted garlic for a rich, flavorful experience.
Ingredients
Scale
- Pasta of Choice
- 1 cup Cashews
- 1/2 cup Sun-Dried Tomatoes
- 4 cloves Garlic
- 2 tbsp Olive Oil
- 1/4 cup Nutritional Yeast
- 1 cup Vegetable Broth
- Salt and Pepper to taste
- Fresh Basil for garnish
- Vegan Parmesan
- Red Pepper Flakes to taste
Instructions
- Prep the cashews by soaking them for at least 4 hours or boiling for 10 minutes.
- Boil the pasta in salted water until al dente, reserving one cup of pasta water.
- Sauté garlic in olive oil until fragrant and golden.
- Blend soaked cashews, sautéed garlic, sun-dried tomatoes, nutritional yeast, and vegetable broth until smooth.
- Combine the pasta and sauce in the skillet, adding reserved pasta water to achieve desired creaminess.
- Serve with fresh basil, vegan parmesan, and red pepper flakes on top.
Notes
Add vegetables like spinach or kale for extra nutrition or swap the cashews for tofu for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomatoes, creamy pasta, plant-based recipes, Italian cuisine